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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: In a medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover
and cook over medium heat for 5 minutes or until carrots are crisp-tender.
Drain; rinse with cold water to cool.
In a small bowl or jar with tight-fitting lid, combine oil, vinegar,
sugar, water, garlic, hot pepper sauce, and salad dressing mix; mix or
shake well.
In a large bowl, combine carrots, onions, mushrooms, and zucchini. Pour
dressing over vegetables; toss gently. Cover, refrigerate at least 2 hours
or overnight.
To serve, arrange drained vegetables on lettuce-lined serving tray. Cut
salami slices in half; roll into cones. Insert salami cones around base of
vegetables.
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~--------------------------------------------------------------------------
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calories.
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the tomatoes, cut the skin of the tomato with a vegetable peeler in one
long continuous strip, about 1/4 inch wide. Starting at the with the end
you first removeed, roll
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